Chocolate Mousse with Whipped Cream (Print Version)
Silky dark chocolate mousse topped with fresh whipped cream. An elegant French dessert.
# What You'll Need:
→ For the Chocolate Mousse
01 - 5.3 oz high-quality dark chocolate (at least 60% cocoa), chopped
02 - 3 large eggs, separated
03 - 1/4 cup granulated sugar
04 - 1 tsp pure vanilla extract
05 - 1 pinch salt
06 - 1/2 cup heavy cream (cold)
→ For the Whipped Cream
07 - 1/2 cup heavy cream (cold)
08 - 1 tbsp powdered sugar
09 - 1/2 tsp pure vanilla extract
# Directions:
01 - Melt the chocolate in a heatproof bowl set over a pot of simmering water, stirring until smooth. Remove from heat and let cool slightly.
02 - In a medium bowl, whisk the egg yolks and 1/8 cup of the sugar until pale and thick. Stir in the vanilla extract.
03 - Gradually add the melted chocolate to the yolk mixture, stirring constantly until fully combined.
04 - In a clean bowl, beat the egg whites with a pinch of salt until soft peaks form. Gradually add the remaining 1/8 cup sugar and beat until stiff, glossy peaks form.
05 - In another bowl, whip 1/2 cup of the heavy cream until soft peaks form.
06 - Gently fold the whipped cream into the chocolate mixture. Then, carefully fold in the beaten egg whites in three additions, taking care not to deflate the mixture.
07 - Spoon the mousse into serving glasses or bowls. Cover and refrigerate for at least 2 hours, or until set.
08 - For the whipped cream, beat the remaining 1/2 cup heavy cream with powdered sugar and vanilla extract until soft peaks form.
09 - Just before serving, top each mousse with a generous dollop of whipped cream.
# Expert Tips:
01 -
- It tastes impossibly fancy but comes together faster than you'd expect.
- The balance of rich chocolate with airy foam feels like eating a cloud that actually satisfies.
02 -
- Raw or undercooked eggs carry a small food safety risk; use pasteurized eggs if serving to children, elderly guests, or anyone immunocompromised.
- Folding is your biggest ally and worst enemy here—too vigorous and you lose all that airiness, but too timid and you end up with streaky, uneven texture.
03 -
- Make the mousse a few hours ahead and add the whipped cream topping just before serving; this keeps the mousse firm and the cream clouds light and fresh.
- Room temperature chocolate melts faster but cold cream whips better, so don't skip the temperature prep on either ingredient.